John Myers
Contents
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Ingredients
The fish
- 500 g Swordfish fresh
- 1 piece Lemon untreated
- 1 piece Monkfish fresh
- Salt
- Chilli powder
- Sweet paprika powder
- 1 tablespoon Butter
The potato salad
- 300 g Jacket potatoes
- 1 piece Red Onion
- 125 Milliliters Vegetable broth
- 1 tablespoon Mild vinegar
- 1 teaspoon Dijon mustard
- 2 piece Boiled egg
- 6 piece Gherkins pickles
- Sea salt fine
- Ground white pepper
- 1 teaspoon Honey
The tomatoes
- 10 piece Cherry tomatoes
- 5 piece Cocktail tomatoes
- 10 piece Pickled olives
Instructions
Congratulations test00 - Dieter -
- - my dear, I congratulate you, you have been working in your witch's kitchen for 3 years since yesterday and delight me with delicious dishes. I, who am still a newcomer to you, am always looking for something new. With you I have found so many goodies. I thank you for this. I dedicate this recipe to you Dieter. Greetings rita
The preparation
- Peel the boiled jacket potatoes and cut them into slices.
The marinade for the salad
- Boil mustard, honey, vegetable broth, vinegar in a saucepan. Season with salt and pepper, leave to cool.
- Pour the dressing over the potato slices, fold in carefully. Finely chop the pickles and eggs and fold in as well. Let it steep for 60 minutes.
Majo, who likes
- Whisk egg yolk, mustard and lime juice into a mixture until it is light, let the oil run in slowly and continue whipping. Fold in just before serving.
Preheat the oven to 80 ° C top / bottom heat
- Rinse the fish, pat dry with the spices, fry in the butter for 2 minutes each. Then place in a preheated casserole dish and cook in the oven for 40 minutes.
- Fry the tomatoes and olives in a pan with a little oil. Pour in the balsamic vinegar and toss.
- Arrange on plates. Good Appetite.
Nutrition
Serving: 100gCalories: 108kcalCarbohydrates: 5.5gProtein: 10.7gFat: 4.7g
